Lager a no-go
#1
Posted 01 March 2010 - 02:56 PM
#2
Posted 01 March 2010 - 03:23 PM
#3
Posted 01 March 2010 - 03:48 PM
150 billion cells seems very low for a target pitching rate. Did you have the calculator set to "ale?" How many gallons did you make? 5 gallons of 1.050 lager for example needs around 350 billion cells...I know I underpitched a bit, for my OG the Mr. Malty called for 150 billion cells, and the wyeast smack pack got me 2/3s of the way there.
#4
Posted 01 March 2010 - 04:05 PM
But don't you think that after 5 days you'd at least have positive pressure in the airlock? I remember (when I was a newbie), just pitching the contents of a White Labs vial into 5 gallons of lager wort. I can't remember how long it took for activity, but it couldn't have been more than 2 days. 5 days seems too long to me.150 billion cells seems very low for a target pitching rate. Did you have the calculator set to "ale?" How many gallons did you make? 5 gallons of 1.050 lager for example needs around 350 billion cells...
#5
Posted 01 March 2010 - 04:10 PM
#6
Posted 01 March 2010 - 04:14 PM
#7
Posted 01 March 2010 - 04:42 PM
#8
Posted 01 March 2010 - 04:44 PM
#9 *_Guest_Matt C_*
Posted 01 March 2010 - 05:16 PM
#10
Posted 01 March 2010 - 05:50 PM
#11
Posted 01 March 2010 - 05:59 PM
#12
Posted 01 March 2010 - 06:11 PM
#13
Posted 01 March 2010 - 06:41 PM
#14
Posted 01 March 2010 - 06:48 PM
I see a spinoff thread here..."So what strains of dry yeast does everyone keep on hand for emergencies?"no saflager until thursday either......
#15 *_Guest_Matt C_*
Posted 01 March 2010 - 07:02 PM
If it were mine,I have been doing lagers alot lately,I would keep it warm until I saw some action. After that you could bring it down to the cellar and resume the recommended lager fermentaion temps.You should be fine after that. If it were me in that situation thats what I'd do.OK. so. an update - Gravity: 1.050 exactlyTaste: delicious, exactly like it did out of the boil pot with no detectable off flavours of any kindI have brought the carboy back upstairs (ambient temp around 62 df) to take the reading (it's dark in the porch) . Given the above, should I keep it upstairs and let it warm up to see if I get any action out of the yeast I pitched or should I keep it in the porch closer to fridge temps (or actually refrigerate it?) until I have a healthy starter at high krausen?
#16
Posted 01 March 2010 - 07:34 PM
Not always. Depends on a lot of variables, you can't really say for sure. How did you aerate earthtone?But don't you think that after 5 days you'd at least have positive pressure in the airlock? I remember (when I was a newbie), just pitching the contents of a White Labs vial into 5 gallons of lager wort. I can't remember how long it took for activity, but it couldn't have been more than 2 days. 5 days seems too long to me.
None. You don't need dry yeast for emergencies if you make starters and know you have plenty of healthy yeast before brewing.At this point I would either find dry yeast, or build up enough liquid yeast with a starter. Aerate again. If your sanitation was fine, you should be ok..."So what strains of dry yeast does everyone keep on hand for emergencies?"
#17
Posted 01 March 2010 - 07:37 PM
isnt that kind of liking keeping some on hand for an emergency?At this point I would either find dry yeast,
#18
Posted 01 March 2010 - 08:02 PM
Sure, but I never said not to. If you just pitch smack packs and cross your fingers, then it might be a good idea to have some packs of dry yeast around always in case. But if you make starters and pitch the right amount of yeast, you'll never need a backup plan because you'll be assured of good yeast health before brewing.isnt that kind of liking keeping some on hand for an emergency?
#19
Posted 01 March 2010 - 08:19 PM
What if you brew, cool, and try to add yeast. But what if your hands are wet with starsan!!Down goes the container of yeast and you are left with two messes to clean up...but wait! You just remembered that packet of dry yeast in your fridge! Here it comes to save the day, and a month later you enjoy the rewards!I'm just messing around, but it brings up a good point. Dry yeast is good for two years after the stamped date, so $2 is pretty good insurance against the exact situation that ET is in.Sure, but I never said not to. If you just pitch smack packs and cross your fingers, then it might be a good idea to have some packs of dry yeast around always in case. But if you make starters and pitch the right amount of yeast, you'll never need a backup plan because you'll be assured of good yeast health before brewing.
Edited by jayb151, 01 March 2010 - 08:21 PM.
#20
Posted 01 March 2010 - 08:22 PM
Without a gravity reading you have no clue for sure. Also, lager sometimes can take at least 2 weeks to ferment. And at 47*, you may not see much krausen or airlock activity. Sometimes its just slow. Id say take a gravity reading before getting all freaky.
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